For the Pie Crust: On a floured surface, roll out the chilled pastry to roughly an 11-inch (22 cm) round. Line a 9-inch (22 cm) pie pan with the pastry. Trim the pastry leaving enough for you to flute the edges. Place in the fridge until needed.

For Pumpkin Pie Filling: In a medium bowl combine all of the pie filling ingredients and whisk until smooth and lump free. Pour filling into the prepared crust and brush the rim with egg wash.

Bake at 425°F (220°C) for 15 minutes. Reduce heat to 350°F (180°C) and bake for 35 to 45 minutes longer or until the crust is golden brown and the top of the pie is set (cover edges with foil during the last 15 minutes to prevent over-browning if necessary.)

Cool on a wire rack for about an 1 hour. Once cooled refrigerate for at least two hours but up to 2 days. Enjoy with whipped cream! Store leftovers for up to 2 days. This pie does not take well to freezing.